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A "simply elegant" delightfuly flavored version of mushroom soup that would star as a light first course, a main dish lunch or a fireside winter supper. The nutty flavor of dry sherry enhances the the mushroom broth made with dried Porcinis, shallots and thyme. Fresh mushrooms add texture as well as flavor and the chopped chives are the perfect finishing touch! I had to substitute with Crimini instead of Shiitake mushrooms and half beef broth with half chicken broth. I have to confess - I did stir in a bit of extra butter because this was too good to worry about "Cooking Light"

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Lorac December 09, 2002
Sherried Mushroom Soup